Description
This Homemade Mexican Crema is a tangy, creamy condiment perfect for drizzling over tacos, soups, and roasted vegetables. Made from just heavy cream, buttermilk, and salt, this easy recipe requires minimal ingredients and a simple fermentation process at room temperature to achieve a rich, slightly thickened texture and mild tang. It’s a versatile addition to your kitchen that keeps well in the refrigerator.
Ingredients
Scale
Ingredients
- 1 cup (240ml) heavy cream
- 1 tablespoon (15ml) buttermilk (or 1 tbsp whole milk + 1/2 tsp fresh lemon juice or white vinegar)
- 1/4 teaspoon (1.25g) fine sea salt
Instructions
- Combine Ingredients: In a clean bowl or glass jar, whisk together the heavy cream, buttermilk (or the milk combined with lemon juice or white vinegar), and fine sea salt until the mixture is thoroughly combined and smooth.
- Cover and Rest: Loosely cover the bowl or jar to allow airflow but prevent contamination. Let it sit undisturbed at room temperature between 70-75°F (21-24°C) for 12 to 24 hours. During this time, the cream will ferment slightly, thickening to a pourable, thin yogurt-like consistency with a mild tangy flavor.
- Stir and Refrigerate: Once the crema has thickened, stir it well to combine any separated layers. Taste and adjust the salt if necessary. Transfer the mixture to an airtight container and refrigerate. It will keep for 1 to 2 weeks and will thicken a bit more in the fridge.
Notes
- Use clean utensils and jars to avoid contamination during fermentation.
- If you don’t have buttermilk, you can substitute by adding 1/2 teaspoon of fresh lemon juice or white vinegar to 1 tablespoon of whole milk and letting it rest for 5 minutes before mixing.
- The resting time can be adjusted depending on desired tanginess; longer fermentation produces stronger flavor.
- Keep the crema refrigerated after fermentation to slow down further thickening and fermentation.
- This crema is perfect as a topping or ingredient in Mexican dishes like tacos, enchiladas, and soups.
